These Slow Cooker Italian Beef Sandwiches are about 10 minutes of hands on time for a delicious dinner the family will love! I’m so excited to be partnering with the Wisconsin Beef Council to bring you this delicious and easy meal!
You guuuuuuuuuuuuuuys!! Can we talk about one of my very favorite foodie seasons that is upon us? It is GAME DAY SEASON! I know what you are thinking . . . Lisa, get it together. That is not a season.
I respectfully disagree, friends. It is most definitely a season. A foodie season of the highest most delicious order!
So my first game day food season recipe for you is this amaaaaaaaazing Slow Cooker Italian Beef that makes the best most delicious sandwiches. There is a secret ingredient to this recipe . . . . red wine 😉
This surprises none of you, right?
So, back in April when I went to Ohio with the Wisconsin Beef Council I was talking to someone from the Kentucky Beef Council and she was saying that she doesn’t really love beef from the slow cooker because no one does it right . . . no one sears it before they throw it in the crock pot.
You guys, she’s totally right. You have to sear it. It doesn’t take much extra time and it totally adds to the flavor of the delicious beef. Annnnnd, here is where my secret ingredient comes in. Right after I drop that seared piece of beef in the slow cooker, you deglaze your skillet with a little red wine. It pulls up all of the delicious flavors of the seared beef and you throw that along with the other ingredients into your crock pot and it deepens the flavor of the dish so much!
There are so many delicious ways that you can cook beef, but I really have to say that I love beef in the slow cooker. If you aren’t sure what cuts of beef will work best in the slow cooker, be sure to check out this info graphic from the Wisconsin Beef Council. It has little keys that show you which will work best. I love that graphic! Save it to your phone and pull it up when you are infront of the meat case at your grocery store so you know exactly what cut of meat you can use in this recipe, and all your favorite beef recipes.
Your family is going to love this recipe so much! The flavors in it are totally perfect and it makes for the most delicious sandwiches. It is a great recipe for game day or for any weeknight dinner. Even with the searing of the meat, you can have this recipe in your slow cooker in under 10 minutes!
For more amazing slow cooker beef recipes be sure to check out the Wisconsin Beef Councils recipe index HERE and follow them on Facebook, Twitter, Instagram, and Pinterest for more recipe inspiration.
- 3 cups beef stock (low salt if you can find it)
- 1 (0.6 oz) package of Italian Seasoning
- 2 cloves of minced garlic
- 1 16 oz jar giardinieara mix
- 1 cup peperoncinis
- 1/4 cup peperoncinis juice (optional, see note)
- 3 pound chuck roast
- 2 TBSPs extra virgin olive oil
- 1/2 cup red wine (optional, see note)
- 8 soft Italian rolls
- mozzarella cheese (optional)
- In the bottom of a 6 quart slow cooker combine the beef stock, giardinieara mix, italian seasoning, garlic, peperoncinis, and peperoncini juice (if using).
- Heat a heavy bottom skillet over medium heat. Add the olive oil and heat until the oil just begins to smoke. Season the chuck roast with salt and pepper on both sides. Add it to the hot skillet and brown for about two minutes on all sides. Then transfer to the slow cooker.
- With the heat still on the skillet, add the red wine and using a wooden spoon, pull up the pan drippings. After about 30 seconds, add the liquid from the pan to the slow cooker. Cook on low for 8 hours.
- Before serving, cut and butter the 8 rolls. Toast in the oven (350) for 5 to 10 minutes, watching them closely so they don't burn. Pull the beef apart with forks, add to the toasted rolls, and serve. If desired, add cheese on top and throw back in the oven for a few minutes until the cheese melts.
The peperoncini juice adds a lot of great flavor to this recipe, but a little bit of spiciness. If your family is sensitive to spiciness, just leave this out. The searing of the meat and the red wine adds great depth of flavor, though if it will hold you back from making this dish, just skip it.